Legume Free Rosemary-Apple Tuna Cucumber Cups
These little cucumber cups are a genuinely exciting way to eat tuna salad — fresh, bright, and packed with unexpected flavor from the rosemary and diced apple. The crisp cucumber base keeps everything light and refreshing, while the apple adds a subtle sweetness that plays beautifully against the savory, herb-forward filling. Coconut aminos bring a gentle umami depth in place of soy sauce, and a squeeze of lemon juice ties the whole dressing together with just the right amount of brightness. Ground turmeric and ginger give the salad a warm, earthy undertone that makes it feel a little more special than your average weeknight tuna situation. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — no beans, no peas, no soy, and no hidden legume derivatives lurking in the dressing. It comes together in one bowl with simple folding and spooning, making it an effortless option for a quick lunch, a party appetizer, or a snack that actually feels like real food. Finish with a scatter of fresh parsley and serve immediately for the best crunch.
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Learn more →Ingredients
4 servings
For the cups
- 2 large english cucumbers
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 1 medium apple, finely diced (about ¾ cup)
- 2 stalks celery, finely diced
- 2 tbsp fresh rosemary, finely minced
- 3 tbsp extra-virgin olive oil
- 1 tbsp coconut aminos
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Trim the ends from both cucumbers and cut each into rounds about 3/4-inch thick — you should get 18–20 rounds total. Use a small spoon or melon baller to scoop a shallow well into the center of each round, leaving the bottom intact so the cup holds its filling.
- 2
In a mixing bowl, whisk together the olive oil, coconut aminos, lemon juice, ground ginger, turmeric, and sea salt until combined.
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